Tie-Dyed Cupcakes

Dairy Free
Tie-Dyed Cupcakes
51 min.
24
182kcal

Suggestions


Get ready to add a splash of color to your dessert table with these delightful Tie-Dyed Cupcakes! Perfect for parties, celebrations, or just a fun baking day at home, these cupcakes are not only visually stunning but also completely dairy-free, making them a great option for those with dietary restrictions.

Imagine biting into a soft, fluffy cupcake that bursts with vibrant colors and flavors. The combination of colorful snowflake and rainbow sprinkles adds a playful touch, making these treats irresistible to both kids and adults alike. With a simple vanilla cake mix as the base, you can whip up a batch of 24 cupcakes in just over 50 minutes, allowing you to spend less time in the kitchen and more time enjoying the festivities.

The real magic happens when you frost these cupcakes with a generous layer of whipped fluffy white frosting. The decorating process is a fun and creative experience, as you can use gel colors to create mesmerizing tie-dye patterns. With just a toothpick, you can transform each cupcake into a work of art, impressing your guests and satisfying your sweet tooth.

Whether you're celebrating a birthday, hosting a bake sale, or simply indulging in a sweet treat, these Tie-Dyed Cupcakes are sure to be a hit. So gather your ingredients, preheat that oven, and let your creativity shine through in every colorful bite!

Ingredients

  • 0.3 cup canola oil (recommended: Wesson)
  • 1.3 ounce sprinkles (recommended: Cake Mate)
  • 12 ounce fluffy frosting white (recommended: Betty Crocker)
  • 1.9 ounce sprinkles (recommended: Cake Mate)
  • 18.3 ounce vanilla cake donut holes (recommended: Betty Crocker)
  • 1.3 cups water 

Equipment

  • bowl
  • ladle
  • oven
  • hand mixer
  • toothpicks
  • oven mitt

Directions

  1. Preheat oven to 350 degrees F. Line 2 (12-muffin) tins with cupcake papers; set aside.
  2. In a large bowl, mix together cake mix, water, and oil. Use a hand held electric mixer and mix on medium speed for about 1 minute. Scrape sides of bowl and add both bottles of sprinkles.
  3. Mix for another 30 seconds.
  4. Use a ladle to fill each lined muffin cup 2/3 of the way full. Using oven mitts, place cupcakes in preheated oven and bake for 21 to 26 minutes or until a toothpick inserted into center of cupcake comes out clean with no wet batter. Use oven mitts to remove from oven and let cool completely before frosting, about 15 minutes.
  5. Once cool, spread 2 tablespoons frosting on each cupcake. Using various gel colors, start in the middle of the cupcake, make circles outwards to the edge of the cupcake Begin at the edge of the cupcake and drag the tip of a toothpick to the center of the cupcake to make a spider web effect. Repeat this step, turning cupcake as you go.

Nutrition Facts

Calories182kcal
Protein1.94%
Fat31.36%
Carbs66.7%

Properties

Glycemic Index
1.79
Glycemic Load
4.14
Inflammation Score
-1
Nutrition Score
2.1969565360442%

Nutrients percent of daily need

Calories:182.44kcal
9.12%
Fat:6.39g
9.84%
Saturated Fat:1.25g
7.79%
Carbohydrates:30.6g
10.2%
Net Carbohydrates:30.36g
11.04%
Sugar:21.35g
23.72%
Cholesterol:0mg
0%
Sodium:176.09mg
7.66%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.89g
1.78%
Phosphorus:75.2mg
7.52%
Vitamin E:0.95mg
6.33%
Vitamin B2:0.09mg
5.27%
Calcium:48.01mg
4.8%
Vitamin K:4.64µg
4.42%
Folate:16.22µg
4.06%
Vitamin B1:0.05mg
3.21%
Vitamin B3:0.55mg
2.73%
Selenium:1.87µg
2.67%
Iron:0.44mg
2.46%
Manganese:0.04mg
2.21%